Rhubarb Crunch Pie

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 400 degrees.
  • In a large bowl, mix rhubarb 3/4 cup sugar, tapioca and orange peel; let stand for 15 minutes.
  • Place pie crust in a 9 inch glass pie plate.
  • In a small bowl, mix flour and 1/2 cup sugar.
  • Cut in butter using a pastry blender (or 2 knives) until mixture resembles coarse crumbs.
  • Spoon rhubarb mixture into crust lined pie plate; sprinkle with topping.
  • Cover curst edge with strips of foil to prevent excessive browning.
  • Place foil or cookie sheet on oven rack in lowest position to catch any spills.
  • Bake 15 minutes. Reduce oven temp to 375 and bake 30 minutes longer.
  • Remove foil; bake 15 to 20 minutes longer or until browned and bubbly.
  • Cool 3 hours before serving.
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